Yeast Starter

[rude]

I'm going to brew a Black Rock nut brown ale. I have an IPA i brewed 2weeks ago with a whitbread liquid yeast.Would it be feasable to drink the beer leaving 30mm at the bottom swirl it up & pitch into 2litre flagon with a litre of water, 100 grams of malt boiled & cooled. Put a airlock on it & wait for the krusen to die down then pitch this into my wort or decant half of this then pitch or decant more? Does this sound ok for a yeast starter, using good sterilising practice, the nut brown will be 22- 23 litres. Thanking all for their advice in advance.

 

[Thirsty Boy]

what you are suggesting is fine - but too big a step.

Go from your bottle yeast to a 100ml starter with 10g of malt - let that ferment out, then step it up to your 1L jug with a litre and 100g.

That will make for happier healthier yeast.

TB

 

[rude]

what you are suggesting is fine - but too big a step.

Go from your bottle yeast to a 100ml starter with 10g of malt - let that ferment out, then step it up to your 1L jug with a litre and 100g.

That will make for happier healthier yeast.

TB

cheers thirsty will do